Grilled Seafood Pasta
Circle B Kitchen
2-3 lbs of fresh seafood of your choice (swordfish, cod, scallops, shrimp (peeled and deveined), calamari, clams, etc.)
1/3 cup olive oil
3 tablespoons lime juice
2 tablespoons of Tuscan Herb Salt (or substitute with a combination of rosemary, sage, oregano, salt and pepper)
¾ lb fresh fettuccine or linguine
1 1/2 cups of bottled clam juice
1 cup white wine
2 large shallots, minced
4 garlic cloves, minced
5 oz fresh goat cheese
¼ cup chopped fresh parsley
¼ cup chopped fresh basil
2 tablespoons minced fresh thyme
2 tablespoons butter
1/3 cup freshly grated parmesan cheese (optional)
Place the seafood into a zip top bag with the marinade ingredients and refrigerate for a couple of hours before grilling.
If using a charcoal grill (which is our preference), get it lit so it can heat up while you make the pasta. You will need a medium high flame. Make sure your grill is clean and well-oiled.
Cook the pasta one minute less than the package instructions. Reserve a cup or so of the cooking liquid and drain the pasta. Do not rinse the pasta.
While the pasta cooks, heat a good amount of olive oil in a large saute pan. Add the shallots and sauté until soft and fragrant. Add the chopped garlic and continue to sauté another 2 minutes.
Add wine and simmer for about 5 or 6 minutes, or until it’s reduced just a bit. Add the clam juice and the goat cheese and a small handful of the fresh herbs. Stir to melt the goat cheese into the sauce, season with salt and pepper to taste. Add the cooked pasta, stirring to combine it with the sauce, cover the pan, remove from the heat and set aside to allow the pasta to absorb the sauce while you grill the fish.
Once your grill has reached a medium high temperature, take the seafood out of the marinade and place in on the grill. The swordfish will take 4 or 5 minutes per side, and the cod, less than that. Shrimp and scallops only take a couple of minutes per side.
Once your seafood is cooked, remove it from the grill and cut the fish into large-ish pieces, keeping the shrimp and scallops whole.
Add the seafood into the pan with the pasta, turning the burner on low if it needs heating. Stir to combine, adding a little of the pasta cooking water if the sauce has gotten too thick.
Turn the pasta out into a large serving bowl to place on the table. Sprinkle with the remaining chopped herbs and serve with grated parmesan cheese if you so desire, which is a no-no, but we do it anyway.